Test Kitchen Visit - What to Expect?
One day in the kitchen is usually sufficient to become well-versed in the operation of the equipment.
We have found test kitchen sessions to be most productive when your goals for the visit are well defined ahead of time. If you want to know how your menu items will cook in our oven, be sure to bring/send some along. If a demonstration is what you want, that can also be arranged.
Our Corporate Chefs will provide whatever level of service you desire, and are willing to prepare ingredients and dough ahead of time to your specifications. The more we communicate about your interests/goals, the more productive your visit will be. See you here!
What do visitors to the Wood Stone test kitchen have to say?
"I was a little apprehensive at first to come all the way across the country to see oven demos. It was the best trip that I could have possibly made. Not only am I buying the best equipment for my restaurant, I am starting a partnership with great people and a great company. You are all class acts and genuine people. Thank you again for your time, expertise and generous hospitality."
Mark L. Martin - President, Martin Restaurant Group
Meet the Corporate Chefs
Frank Milward, Corporate Chef and Sales Support
Frank started his career in the hospitality industry in 1980 when he took a job after he returned from four years in the Navy. His family moved to Bellingham when Frank chose to pursue a management position... Read More
Tim Green, Corporate Chef and Sales Support
Tim came to work at Wood Stone in the spring of 2002. He was working as a subcontractor for Wood Stone when he was asked to come on board. Tim's primary responsibility is working as a corporate chef for ... Read More
Mike Brockman, Corporate Chef and Sales Support
Mike Brockman got his start in the foodservice industry (and with Wood Stone) washing dishes and pots and pans after school at, what was then, the only fine dining restaurant in mid-Michigan (The Embers). He soon moved ... Read More
Travis Walker, Corporate Sous Chef
Travis was born in the Seattle area and has lived most of his life in Western Washington. He relocated to Bellingham in 2005 to attend Western Washington University, where he received his Bachelor’s Degree in English literature and creative writing.
To finance his various high school (and eventually, collegiate) misadventures, Travis began what would become a 12 year career working in restaurant kitchens. During this time, he had several opportunities to work with Wood Stone ovens and equipment and was quickly impressed with their quality and versatility. When an opportunity arose at Wood Stone, Travis was very excited to come aboard and see how his experience could benefit the Test Kitchen.
When he’s not working, Travis enjoys reading, writing, and playing the guitar. He’s known to randomly explore the great outdoors, and has a terrible habit of collecting things.